from Canada: A Taste of Home
Charred greens give this light and fruity chicken salad a robust flavour.
Ingredients
Peach Raspberry Vinaigrette:
1/3 cup Peach Raspberry Wine (Colio)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp minced shallot
1 tbsp grainy mustard
1 tbsp honey
1 tsp salt
1/2 tsp freshly ground pepper
Salad:
4 boneless and skinless chicken breasts (about 1 1/2 lb)
1 head radicchio, quartered
3 romaine hearts, halved
2 peaches, pitted and quartered
1/2 cup fresh raspberries
Directions
Peach Raspberry Vinaigrette: Whisk wine with olive oil, vinegar, shallot, mustard, honey, salt and pepper until combined. Slice chicken and chop greens and peaches into large bite-sized pieces.
Salad: Preheat grill to medium-high; grease grate well. Brush vinaigrette on chicken, radicchio quarters, romaine halves and peach halves. Grill chicken for 4 to 6 minutes per side or until cooked through. Grill peaches for 2 to 3 minutes per side until tender. Grill radicchio and romaine for 1 minute per side or until lightly charred.
Slice chicken and chop greens and peaches into large bite-sized pieces.
Toss greens and peaches with 1/3 cup of vinaigrette. Top with chicken and fresh raspberries. Drizzle remaining vinaigrette.
Serves: 4
Nada’s Tips & Tricks: Change up the fruit when they’re in season and add a little heat to your honey. Add other salad ingredients like cucumbers and baby tomatoes, feta or goat cheese, croutons or roasted nuts. The variations are endless!
Contents and images used with permission by Canadian Cookbooks.